Dining Update: February Cravings
HIGH TEA AT LE JARDIN
An expansion of Métis Restaurant’s signature Balinese garden and vision of a landscape designer, Le Jardin welcomes you to enjoy Métis’s signature haute French Mediterranean cuisine in the setting of fragrant tropical foliage, beneath a canopy of stars. The new Le Jardin constitutes a deepening of the sensory experience that defines Métis. As new as the venue is the “High Tea at Le Jardin”, where you can savour chocolate éclairs, cupcakes, crème brûlée, pralines, mini raspberry scone with crème fraîche pistachio macaron along with a selection of fine teas and coffees to choose from everyday from 4 – 7pm. Champagne is also available for an additional price.
INDONESIAN CUISINE IN ETERNAL
Located in the up and coming area of Canggu, where verdant greens still remain, Eternal Restaurant in Ametis Villa serves up a modern take on Indonesian cuisine. Al-fresco, so that one can enjoy Bali’s fresh air, Eternal offers an experience that sits comfortably between smart-yet-relaxed dining, and gets slightly more intimate in the evening. The chefs focus on Indonesian dishes, picking local ingredients for that authentic flavour, making sure that the core of dish remains truly Indonesian but with a slightly modern twist. Highlights include Opor Ayam Bakar (grilled and braised baby chicken in galangal and lemon grass sauce), or Udang Galah Papaya Salad, (seared prawn marinated with turmeric and coriander, green Papaya salad). With their newly launched ‘Ayam Kampoeng’ (village chicken) menu, diners can enjoy poultry from real Balinese villages for a healthier bite. Tied together with their special cocktails that also have an Indonesian twist, like the Ametis Lemonade (mixed gin, chili pepper, and cucumber with lemonade and salt rim), meals at Eternal are surely to entice many taste buds.
VIN+ DISHES UP NEW MENU
Patrons of VIN+ Seminyak are in for a treat, for the restaurant’s Chef Theodorus Setyo is now serving his new menu that consists of succulent sandwiches offering fillings of pork belly, Balinese chicken betutu and fresh dory. Other offerings include dishes with rich local flavours, like the Singaraja Pork Belly, Tongseng Kambing and Kare Baramundi as well as delicious dessert items such as Javanese Lapis Legit, Chocolate Dome and many more. Also happening this February at VIN+ is something that wine aficionados will appreciate: 50% discount of selected red wines at the VIN+ retail shop!
MOVIDA OPENS DOORS IN SEMINYAK
With five establishments in Australia, MoVida is the proven leader of Spanish cuisine throughout the country and has now established its first overseas outlet in Bali. Combining MoVida’s blend of traditional and modern Spanish cuisine and Potato Head’s signature aesthetic that fuses with the island’s tropical surroundings, MoVida in Bali showcases the best of its menu while presenting brand-new ideas and concepts. MoVida Bali is found within the Katamama hotel, the PTT Family group’s first hotel, which will fully open in March 2016.
The MoVida Bali menu takes inspiration from its new island home and climate, whilst retaining the Spanish character it is renowned for. Local Balinese producers are currently growing ingredients native to Spain especially for MoVida Bali, a move that blends the restaurant’s commitment to authenticity and its appreciation for its new location. The menu includes unique ingredients and offerings, such as gourmet conservas and cured meats imported directly from Spain, lighter creations to reflect the island atmosphere, and signature MoVida dishes recreated with local ingredients.